Roasting a chicken can be challenging in that it is easy to over cook the bird and dry up the breast. It is also quite easy to under cook it and end up having to return it to the oven – thus ending up with a super, dry bird! This video has step-by-step instructions on how I roast my chickens to end up with a perfectly moist bird. I hope you enjoy it and it is of value!
The first thing you need to do is preheat your oven to 400 degrees.
Rinse and thoroughly dry the chicken. Place in on a roasting pan rack.
Fill the cavity with fresh herbs or half a lemon or lime or smashed garlic. Whatever you want to use is fine. Sometimes I will place a quartered apple and some celery with leaves inside. This allows the chicken to get infused from the inside out. If you do not want to place anything into the cavity, that is fine too.
Make a rub for your chicken. You can use salt, pepper, paprika, cumin, garlic powder, cinnamon, chili powder or anything else you like. I always vary my rubs so that my chicken tastes different every time. You can also simply salt and pepper the bird if you prefer.
Tie the chicken legs with some kitchen twine and tuck in the wings.
Flip over the chicken – so it is breast side down – and roast it for 30 minutes. This will ensure that the breast remains moist. It will also brown both sides evenly.
Remove the chicken from the oven and flip it – being careful not to burn yourself. Reduce oven to 350 degrees.
Return chicken to the oven and finish roasting until you have clear juices running from the leg when you separate it from the body or a meat thermometer registers 170 degrees when inserted in the deepest part. Cooking times will depend on the size of your chicken. Typically a 5 pound bird will cook in about 1 1/2 hours. Make sure your chicken is cooked through before you feed it to the family!
Allow your chicken to sit for 10 minutes before carving. This will help all the juices to settle. Serve and enjoy!